Influence of Different Maceration Techniques and Ageing on Proanthocyanidins and Anthocyanins of Red Wine cv. Babić (Vitis vinifera, L.)

Effects of winemaking techniques on the polyphenolic composition of specific Croatian wines made from Babić (Vitis vinifera, L.), from the Primošten vine-growing region, were subjected to examination. Winemaking processes and reactions that take place during maturation significantly influence the co...

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書誌詳細

出版年:	Food Technology and Biotechnology
主要な著者:	Irena Budić-Leto, Tomislav Lovrić, Urška Vrhovšek
フォーマット:	論文
言語:	英語
出版事項:	University of Zagreb Faculty of Food Technology and Biotechnology 2003-01-01
主題:	anthocyanins low-molecular proanthocyanidins high-molecular proanthocyanidins vinification maturation and ageing of wine Babić
オンライン･アクセス:	http://hrcak.srce.hr/file/180930